Français
| Register    
Search

Advanced research

Vegetable Tartlets with Cauliflower Cream (185 calories)TheWorldWideGourmet.com

Flavors of Bordeaux

Total time:

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:124.4 kcal

Proteins:1.6 g

Fats:11.6 g

Carbohydrate:4.1 g

Fibers:1.2 g

Sugar:1.7 g

Cholesterol:14.7 mg

Sodium:40.6 mg

Calcium:19.5 mg

Energy:735 kcal

Proteins:9.5 g

Fats:68.6 g

Carbohydrate:24.5 g

Fibers:6.8 g

Sugar:9.8 g

Cholesterol:86.6 mg

Sodium:239.9 mg

Calcium:115.1 mg

SIMILAR RECIPES

  • Summer Vegetable Tian

  • Calf's Liver and Pear Mousse

  • Cold Bouillabaisse Terrine with Rouille Sauce

  • Borek - Ground Meat and Leek-Filled Pastry

  • Broccoli Flans

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

cauliflower

500

ml

white chicken stock

1

fennel bulb

**To prepare the vegetables

1

zucchini

1

carrot

2

tomatoes

1

red onion

thyme, bay leaf, garlic

sugar

**Other

3

sheets of phyllo pastry

salt and pepper

350

ml

olive oil

250

ml

cream

300

ml

cabernet sauvignon vinegar

**Aromatic herb emulsion

1/2

bunch chives

1/2

bunch chervil

1/2

bunch flat leaf parsley

1/2

shallot

1

egg yolk

2.5

ml

mustard

METHOD

Preparing the vegetables

  1. Peel, quarter and seed the tomatoes.
  2. Lay the tomato wedges flat on a baking sheet; sprinkle with salt, pepper, sugar, garlic, thyme, bay leaf and olive oil.
  3. Peel the onions, cut into 6 and continue as for the tomatoes, omitting the sugar.
  4. Place them in an 85° C (185° F) oven with the tomatoes. The tomatoes will require about 3 hours, the onions only 1 1/2 hours.
  5. Cut the carrots into sticks. Sauté them in a little olive oil with thyme, bay leaf, salt and pepper until lightly colored.
  6. Cut the zucchini on a mandolin; blanch lightly and refresh.

For the cauliflower mousseline

  1. Cut the cauliflower into several pieces and cook in the seasoned white chicken stock.
  2. Purée the cauliflower in a blender, then drain through cheesecloth.
  3. Cut the fennel with a mandolin, season with olive oil, vinegar, salt and pepper. Whip the cream and season. Fold together the whipped cream and cauliflower purée.

Assembly

  1. Using a round cutter, cut out a circle of phyllo pastry and form a tartlet in a mold.
  2. Place in the oven for a few minutes until lightly browned.
  3. Arrange the mousseline and vegetables attractively in the tartlet.
  4. Finally, to make the aromatic herb oil, blend together the egg yolk, mustard, shallot, garlic and herbs, slowly pouring in the oil.
  5. Serve the aromatic herb oil on the side.

SOMMELIER

Château Canon 2001

CHEF'S NOTES

A recipe from Franck Salein, Chef at Sources de Caudalie



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box